One-Pan Chicken Fajita Rice
My birthday is coming up and all I want for my birthday is some really good Mexican food.
If I had to eat one thing for the rest of my life it would be guacamole and chips. In fact, I recently had a birthday and my husband knew the only thing he had to do was get me some guac and chips stat!
I was inspired to make this One-Pan Chicken Fajita Rice because I had some gorgeous red and green bell peppers staring me in the face and I had to use them.
Not to mention I had to put guacamole on something other than my chips for dinner although to be honest I would totally be down for that.
Start by softening up your veggies in a little butter. The key to really good rice is to toast it for a couple of minutes before adding your liquid.
Since this is a Mexican rice dish we adding some cumin and chili powder for some spice.
A unique way of cooking the rice is to add a little sour cream to the chicken broth while cooking to make it nice and creamy.
I added some diced green chiles for a little kick.
The result, creamy delicious Chicken Fajita Rice!
One-Pan Chicken Fajita Rice
This One-Pan Chicken Fajita Rice is an easy Mexican dinner ready in under 30 minutes. Chicken, rice, cheese, peppers, guacamole, and sour cream make this One-Pan Chicken Fajita Rice a winner!
- 3 tablespoons unsalted butter, divided
- 1/2 white onion, diced, about 1/2 cup
- 1/2 red bell pepper, diced, about 1/2 cup
- 1/2 green bell pepper, diced, about 1/2 cup
- 1 clove minced garlic
- 1 cup long-grain white rice
- 2 ¾ cup low-sodium chicken broth
- 1/4 cup sour cream
- 2 cups rotisserie chicken
- 1 (4.5 ounce) can Old El Paso diced green chiles
- juice of one lime, about 1 tablespoon
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- cilantro for garnish, (optional)
- 1 cup shredded cheddar cheese
- sour cream, guacamole, diced tomato, cilantro
In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
Sprinkle with cheese and cover with lid to melt the cheese.
Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.
Serving: 6g, Calories: 308kcal, Carbohydrates: 12g, Protein: 30g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 862mg, Potassium: 188mg, Fiber: 1g, Sugar: 2g, Vitamin A: 673IU, Vitamin C: 22mg, Calcium: 104mg, Iron: 1mg